1. Quinoa: Rinse and drain quinoa. Place quinoa in pot with water and a sprinkle of sea salt to the water. Bring this to a boil, then turn down to simmer for 20 to 30 minutes. When you see the swirl of the grains, with a translucent center, the quinoa is fully cooked. It should be fluffy if you don't stir the quinoa while it cooks.
2. Sauce: Except for garlic and onion, place all of the sauce ingredients in a blender or food processor. Add the garlic and onion in stages to make sure the sauce stays smooth. Blend the zucchini with enough coconut milk to get it smooth.
3. Serve the cooked quinoa topped with the sauce alone, or add some chopped vegetables, steamed or raw.
Source of recipe: To see a free video of me making this quinoa with creamy garlic sauce recipe, so that I can show you the exact techniques for making the perfect sauce and quinoa, go to http://www.healthyveganrecipes.net/video/vegan-quinoa-recipe

SO HOW'D IT GO?

I really enjoyed this. I doubled the sauce because I wanted to pour it over some veggies too. And I used one zucchini and one yellow crookneck squash in it. I also used almond milk instead of coconut milk. I think it was an okay substitution, but I'd still like to try the coconut milk option.

I sauteed up the onion (instead of adding it raw to the sauce) along with sliced up red bells, red potato, a little bit of zucchini/squash and some kale. After blending up the sauce I poured it on the cooked veggies to warm a little and served this mixture with the quinoa.

i thought this was really good. i decided to cook the onions/garlic/zucchini on the stove, and then i pureed them in my food processor with the other ingredients. I then simmered some mushrooms in the sauce, then mixed in the quinoa. the mushrooms came out great. I like this as more of a side dish or lunch, and not a main dish for dinner. I also had to add quite a bit of salt to this and I normally don't add extra salt to my meals.